or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Home Made Sausage, Cured, and Smoked Meats
New Posts  All Forums:Forum Nav:

Home Made Sausage, Cured, and Smoked Meats - Page 6

post #76 of 1023
Thread Starter 
Quote:
Originally Posted by Mark from Plano View Post
MMMmmmmmmm

Quote:
Originally Posted by Cavalier View Post
Awesome thread; this is something I will be doing when I get older with out a doubt. I remember my father making sausages and taking me to a Chicago south side butcher to pick up supplies

Glad you two enjoyed the thread. No new product for a few weeks, but will continue to poast pics as I try new stuff.
post #77 of 1023
Quote:
Originally Posted by Piobaire View Post
Glad you two enjoyed the thread. No new product for a few weeks, but will continue to poast pics as I try new stuff.

Piobaire's sausage lovers:

Kwilkinson
Connemara
Mark from Plano
Cavalier
post #78 of 1023
Thread Starter 
Quote:
Originally Posted by edmorel View Post
Piobaire's sausage lovers:
edmorel
edmorel
edmorel
Kwilkinson
Connemara
Mark from Plano
Cavalier
edmorel
edmorel

and

edmorel

Indeed!
post #79 of 1023
I could go for some sausage tonight. I'm still a fran of grilled sausage on a fresh grilled roll with sauteed peppers and onions.
post #80 of 1023
Awesome sausages. I've been meaning to try the mortadella recipe.

The Ruhlman book is excellent - I would also recommend the seafood sausages that he includes in there, which are pretty versatile for adding other seafood elements.

I've also had good luck with the Aidells book. It's substantially less technical than Charcuterie but there is a wider variety of recipes and some interesting ones, such as a Thai poultry sausage.

Makes me want to break out the smoker and make some andouille.
post #81 of 1023
Thread Starter 
Been working on some home made bacon. I got a very nice piece of pork belly. Last week, I put it in a large freezer bag with some sugar (white granulated and brown), garlic, kosher salt, "pink" salt for curing, two jalapeno peppers and some black pepper. It sat in the fridge for eight days. I would turn it daily, so as the liquid came out, it would coat the meat. Today, I slow smoked it with cherry wood, in our stove top smoker. I brought it up to 150 internal over two hours. My god, it's good. Sliced off a couple of pieces and gently fried them up. I'm going to cut the rest up into lardons, and freeze them, for various dishes.

This was so easy, I'm definitely going to do this again, and experiment with some different flavorings.

post #82 of 1023
As a well-known Pio sausage lover, I hope he brings me some of his tubed meat when he comes to Sonoma.
post #83 of 1023
The bacon is really a great idea. Sounds very simple. . . is there a recipe for salt and cure?
post #84 of 1023
Thread Starter 
Quote:
Originally Posted by Milhouse View Post
The bacon is really a great idea. Sounds very simple. . . is there a recipe for salt and cure?

There are probably tons of recipes on the net for this. I got mine out of the bible (Ruhlman's book) and will post the proportions for the cure in the next evening or two. Basically, it's salt, "pink" salt (nitrite to cure the meat), and whatever flavourings you want.
post #85 of 1023
Next time I get some pork liver I'll try to detail my livermush. Whenever I'm out of it I miss having it ready to be fried up in the morning on some toasted leinsamenbrot.
post #86 of 1023
Thread Starter 
Quote:
Originally Posted by why View Post
Next time I get some pork liver I'll try to detail my livermush.

I think I'm going to try a pate with liver this weekend. One pound pork butt, 4 oz liver, are the meat ingredients.
post #87 of 1023
Is back bacon cured and prepared the same way? I never see pork bellies available around here, but pork loin is always available and often on really good sales.
post #88 of 1023
Thread Starter 
Quote:
Originally Posted by Milhouse View Post
Is back bacon cured and prepared the same way? I never see pork bellies available around here, but pork loin is always available and often on really good sales.

Not sure, but probably. However, you don't want to use modern, store bought pork loins for anything much. If you could get a good, Amish type of pig, yes. Modern "production" pigs are not the best thing for real, home done stuff like this. The loins are too low fat for needed flavour.
post #89 of 1023
Good point about the store bought pork. It never has any fat on it these days. I'll have to look around and see what is available.
post #90 of 1023
great thread. i've done the sausage a few times, but the mess it makes in the kitchen is unreal. nothing worse than pulling lumps of ground pork from the fridge, toaster, cutlery drawer etc for days afterwards.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Home Made Sausage, Cured, and Smoked Meats